Time for a Treat – Blueberry Scone Muffins

With the fabulous blueberry deal out at Publix right now, I knew we’d be eating some berries around our house! I contemplated making a strawberry-blueberry trifle (that does sound good . . .) or blueberry cobbler (yummmm!), but realized I needed an easy breakfast for my kids as we run out the door this week.

My hubby loved these and so did I, but I thought they tasted a little more scone-like than muffin-life (which was just fine with me!) Here’s what you’ll need . . .

2 cups fresh blueberries (make sure they’re ripe, if they’re not ready your muffins will be a little tart) On Sale $1.50, use $1.50/1 HERE to get them FREE!

I actually doubled the recipe, so yes you could halve it! Follow the Allrecipes linked instructions for doubling – but I don’t think you’ll need as much topping as they call for – I doubled the original recipe but did not double the topping. Make sense at all? They definitely are scone like!

Preheat oven to 350 degrees. Place blueberries and butter in bottom of baking dish. Mix the rest of ingredients (Bisquick, milk, sugar and egg) and pour on top of blueberries. Bake until golden brown (about 20 to 30 minutes).

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